Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

March 16, 2025 by Kimberly

Golden, crispy chicken coated in a sticky sweet & sour glaze, stacked on creamy, crunchy slaw, all between two buttery brioche slices. This sandwich is a power move, crunchy, juicy, tangy, and just the right amount of messy.

30 MINUTES

EASY

OMNIVORE

INT.

2 PORTIONS

CRISPY

EVERYDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you think you’ve had a good chicken sandwich before, think again. This one brings it all: crispy, golden-fried chicken dunked in a sticky, sweet & sour glaze, creamy yogurt slaw for crunch, and buttery brioche slices crisped to perfection. It’s rich, tangy, crunchy, and honestly, slightly addictive. Perfect for those days when a basic sandwich just won’t cut it. This is bold, messy, and worth every bite. Exactly how a sandwich should be.

How to serve
This sandwich is a moment, so let it shine. Serve it hot, straight from the pan, while the chicken is crispy and the glaze is still warm. Pair it with fries, a simple side salad, or even just some extra pickles for a sharp contrast. Feeling fancy? A side of homemade sweet potato fries with a little lime zest would be elite. And if you really want to take things up a notch, a cold beer or a passionfruit lemonade? Unreal.

How to store
This is best eaten fresh, but if you must store it, keep the components separate. Store the fried chicken in an airtight container in the fridge for up to two days, and reheat in the oven for crispiness. The slaw can be stored for a day but will soften over time.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
„Let’s make a piece of happiness“
Print
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Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x

Description

RECOMMENDED EQUIPMENT

  • large pan
  • sharp knife
  • cutting board
  • small pot
  • plastic wrap
  • meat mallet
  • three shallow bowls

Ingredients

Units Scale

CHICKEN

  • 200 grams chicken breast
  • 1 tbsp all-purpose flour
  • 1 egg
  • 4 tbsp panko bread crumbs
  • salt & pepper
  • avocado oil, for frying

SWEET & SOUR GLAZE

  • 40 grams passionfruit purée
  • juice from half a lemon
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 small yellow onion
  • 1 tsp ginger
  • 45 grams white sugar
  • 1/2 fresh chili
  • 1/4 tsp salt
  • 1/8 tsp sesame oil

YOGURT CILANTRO SLAW

  • 75 grams white cabbage
  • 1 scallion
  • a few leaves fresh parsley
  • juice from half a lemon
  • salt & pepper

OTHER INGREDIENTS

  • 4 slices brioche bread
  • 1 tbsp butter

Instructions

  1. Prepare the passionfruit chutney first. Add passionfruit purée, lime juice, two pressed garlic cloves, olive oil, half a finely chopped onion, finely chopped ginger, white sugar, half a chopped fresh chili, salt, and sesame oil to a small pot. Stir well and let it simmer over medium heat for about 10-15 minutes, until thickened.
  2. While the chutney simmers, make the slaw. Thinly slice the white cabbage, slice the scallions, and finely chop the parsley. Add everything to a large salad bowl and mix with yogurt, lime juice, salt, and pepper.
  3. Prepare the coating for the chicken. Set up three shallow bowls: Fill one with flour, crack an egg into the second and whisk with some ground pepper, and mix breadcrumbs, panko, and salt in the third. Place the chicken breasts between two layers of plastic wrap and pound them thin. Dredge each piece in flour, dip in the egg, and coat well with the panko mixture, pressing firmly so the breading sticks. Set aside on a plate.
  4. Before frying the chicken, toast the brioche. Spread a thin layer of butter on one side of each brioche slice and toast in a pan until golden and crispy on both sides. Remove from the pan and set aside.
  5. Heat about a finger’s depth of oil in the same pan to 180°C / 356°F. Fry the breaded chicken fillets for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.
  6. Assemble the sandwiches. Spread the prepared slaw onto two slices of toasted brioche.
  7. Pour the passionfruit chutney into a shallow bowl. Dip the crispy fried chicken fillets in the chutney, coating both sides completely, then place them on top of the slaw. Finish with the second slice of brioche. Cut the sandwiches in half and enjoy!
  • Cook Time: 30 min

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

25 MINUTES

EASY

OMNIVORE

MEXICAN

2 PORTIONS

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

How to serve
These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

How to store
Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
„Let’s make a piece of happiness“
Print
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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw


  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 tacos / 2 portions 1x

Description

RECOMMENDED EQUIPMENT

  • oven
  • aluminum foil
  • large pan
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale

SHRIMPS

SAUCE

  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 fresh chili
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter

PASSIONFRUIT LIME SLAW

  • 200 grams white cabbage
  • 5 grams fresh cilantro
  • 1 red onion
  • 100 grams yogurt
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

OTHER INGREDIENTS

  • 4 corn tortillas
  • fresh cilantro, for topping
  • scallions, for topping

Instructions

  • Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
  • Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
  • Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
  • Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
  • Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
  • Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
  • Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
  • Cook Time: 25 min

Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

February 10, 2025 by Kimberly

This crunchy, garlicky, toasty magic takes anything from basic to brilliant. Sprinkle it on eggs, avo toast, or even buttered bread, and suddenly, breakfast feels like a weekend brunch moment.

5 MINUTES

EASY

VEGAN

US AMERICAN

11 TBSP (110g)

 

CRUNCHY

EVERYDAY

TOPPING

 

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’ve ever wished your food had that little extra something, this crunchy, garlicky, nutty magic – this is the answer. Inspired by the iconic everything bagel topping, this homemade blend is an absolute game-changer. Sprinkle it on avo toast, eggs, cottage cheese, or even a basic buttered bread slice – it instantly upgrades anything. And the best part? You can whip it up in minutes with pantry staples.

How to serve
This seasoning is the ultimate finishing touch for pretty much everything. Stir it into cream cheese for an instant dip, sprinkle it over popcorn for a salty-savory snack, or coat roasted veggies in olive oil and this mix before baking for an unreal crunch. It’s also a next-level game-changer for grilled cheese, scrambled eggs, and even fried rice.

How to store
Keep your seasoning blend fresh by storing it in an airtight jar in a cool, dry spot. It stays crunchy and flavorful for up to six months (if you don’t use it all before then). A quick shake before each use keeps the flavors evenly distributed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Everything But The Bagel Seasoning
Everything But The Bagel Seasoning
Everything But The Bagel Seasoning
„Let’s make a piece of happiness“
Print
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Everything But The Bagel Seasoning

Everything But The Bagel Seasoning


  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 110g / 11 tbsp 1x

Description

Recommended Equipment

  • small bowl
  • airtight container

Ingredients

Scale
  • 6 tsp white sesame seeds
  • 5 tsp dried minced onion
  • 4 tsp black sesame seeds
  • 4 tsp dried minced garlic
  • 4 tsp sea salt
  • 3 tsp poppy seeds

Instructions

Add all spices to a bowl, mix well, and transfer to an airtight container.

  • Prep Time: 5 min

Cottage Pie

Cottage Pie

Cottage Pie

Cottage Pie

December 23, 2024 by Kimberly

Rich, slow-cooked beef with a creamy, cheesy potato topping. This cozy classic feels like home but leveled up – every bite is hearty, comforting, and completely irresistible. Perfect for chilly nights!

4 HOURS

INTERMEDIATE

OMNIVORE

ENGLISH

710 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine tender, slow-cooked beef paired with a golden, cheesy mashed potato topping – this is comfort food on a whole new level. Combining ground beef and flavorful slow-cooked shank meat, this dish delivers a rich, savory filling that melts in your mouth. The creamy Parmesan and cream cheese mashed potatoes bring the perfect finishing touch, creating a meal that’s hearty, satisfying, and unforgettable. Whether it’s a family dinner or meal-prep hero, this pie is your go-to cozy classic.

How to serve
Serve this dish fresh from the oven with a crisp salad for balance. For extra flair, sprinkle some fresh herbs like parsley or thyme on top before serving. This dish is perfect for casual family dinners or even a dinner party – it’s the kind of meal that gets everyone asking for seconds. Pair it with a glass of red wine or a comforting cup of tea, and you’re all set.

How to store
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until piping hot. For freezing, wrap the dish tightly and freeze for up to a month. Defrost in the fridge overnight before reheating.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cottage Pie
Cottage Pie
Cottage Pie
Cottage Pie
„Let’s make a piece of happiness“
Print
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Cottage Pie

Cottage Pie


5 from 1 review

  • Author: Kimberly
  • Total Time: 4 hrs
  • Yield: 6 1x

Description

Recommended Equipment

  • medium pot
  • sharp knife
  • cutting board
  • large pot with lid
  • vegetable peeler
  • medium pot with lid
  • small pot
  • cheese grater
  • potato masher
  • ovenproof pan

Ingredients

Units Scale

SHANK MEAT & STOCK

  • 800 grams beef shanks
  • 500 grams beef marrow bones
  • 1 liter water
  • 1 white onion
  • 3 carrots
  • 3 celery sticks
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp black pepper corns
  • 1 tsp coriander seeds

MASHED POTATOES

  • 1 kilogram russet potatoes
  • 300 milliliter full-fat cow milk
  • 100 grams butter
  • 100 grams cream cheese
  • 50 grams parmesan
  • 2 tbsp chives
  • salt, pepper & nutmeg to taste

MEAT FILLING

  • 2 tbsp oil
  • 500 grams minced beef
  • 300 grams shank meat (prepared earlier from the shanks)
  • 1 white onion
  • 6 garlic cloves
  • 2 carrots
  • 150 grams frozen peas
  • 600 milliliter beef stock (prepared earlier from the shanks & bones)
  • 2 tbsp tomato paste
  • 12 tbsp all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tsp paprika powder
  • 1/4 tsp cinnamon
  • 1/4 tsp brown sugar
  • 1/8 tsp nutmeg
  • salt & pepper to taste
  • 2 tbsp fresh parsley

Instructions

PREPARATIONS

  • Place the beef shanks on a rack over a drip tray or a deep baking sheet lined with parchment paper. Roast in the oven at 250°C on the grill setting for about 25 minutes, until browned and starting to render fat.
  • Meanwhile, cut carrots, onions, and celery into large chunks. Sauté the veggies with crushed coriander seeds and peppercorns in a large pot with a bit of olive oil. Stir in tomato paste and cook for another 1–2 minutes.
  • Add water to the pot and toss in bay leaves.
  • Remove the beef shanks and bones from the oven and add them to the pot. Cover with the lid and simmer for about 2 hours.
  • Once the cooking time is up, strain the broth through a sieve into a measuring cup. Discard the vegetables and bones, and set the meat aside in a bowl. If you want to go the extra mile, strain the broth through a cheesecloth, though it’s not essential for this recipe. You’ll need 600 milliliters of broth and all the meat for this cottage pie.

INSTRUCTIONS

  1. Peel and halve the potatoes, then place them in a medium pot with cold water. Bring to a boil and cook until soft, about 20 minutes.
  2. Meanwhile, gently heat milk and butter in a small pot until the butter melts. Grate Parmesan and slice chives into fine rings—set both aside. Finely dice the onion, peel the garlic, and dice the carrots into small cubes. Weigh the peas and set everything aside.
  3. Once the potatoes are soft, drain the water. Add the warm milk-butter mixture and mash the potatoes. Stir in cream cheese and Parmesan, then season with nutmeg, salt, and pepper. Finally, fold in the chives. Cover and set the pot aside.
  4. Heat olive oil in a large pot or ovenproof pan. Sear the ground beef, remove it, and set aside.
  5. Add the onions and carrots to the pan and sauté briefly. Press or finely grate the garlic, sauté for a moment, then stir in tomato paste and cook briefly as well.
  6. Dust with flour and stir well. Add the ground beef and beef shank meat, then deglaze with the beef broth. Stir in Worcestershire sauce, bay leaves, thyme, rosemary, paprika, cinnamon, brown sugar, nutmeg, salt, and pepper. Simmer for about 20 minutes or until the carrots are soft. While it simmers, finely chop the parsley.
  7. Once the carrots are soft, stir in the peas and parsley. Preheat the oven to 180°C. Spread the meat mixture evenly into an ovenproof dish. Smooth it out, then spread the mashed potatoes on top, smoothing and optionally decorating the surface.
  8. Bake for 15–20 minutes, until the edges are bubbling. Switch to the grill setting and cook for 5–7 minutes until the mashed potato topping turns golden brown. Let the cottage pie rest briefly before serving.
  • Prep Time: 2 hrs + 30 min
  • Passive Time: 45 min
  • Cook Time: 45 min

Cranberry Orange Glazed Pork Roast

Cranberry Orange Glazed Pork Roast

Cranberry Orange Glazed Pork Roast

Cranberry Orange Glazed Pork Roast

December 18, 2024 by Kimberly

This juicy, tender pork roast with a sweet-tangy cranberry orange glaze tastes like the holidays on a plate. Perfectly crispy on the outside and bursting with bold, festive flavors inside.

2 HOURS
40 MINUTES

INTERMEDIATE

OMNIVORE

GERMAN

500 PER PORTION

COMFORT FOOD

CHRISTMAS

DINNER

WINTER

INTRODUCTION

ABOUT THE RECIPE

This roast is what holiday dreams are made of—crispy crackling, juicy pork, and a sweet-tangy cranberry orange glaze that brings all the festive vibes. The glaze is inspired by a classic Cumberland sauce, with tart cranberries, bright orange zest, and a splash of Port wine for richness. Whether it’s for a holiday feast or a special family dinner, this roast is guaranteed to steal the show and have everyone asking for seconds.

How to serve
Pair this roast with creamy mashed potatoes, roasted Brussels sprouts, or a crisp green salad to balance the richness. The cranberry orange glaze adds just the right amount of tang, so it shines with simple sides. For an extra festive touch, drizzle a bit of the warm glaze over the carved slices. The best part? This roast is just as amazing the next day! Slice it paper-thin and enjoy it as a snack, or layer it into a sandwich with some extra glaze for a seriously delicious leftover treat.

How to store
Wrap leftover pork in foil or store it in an airtight container in the fridge for up to three days. Enjoy it cold in a sandwich with a dollop of leftover glaze.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
„Let’s make a piece of happiness“
Print
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Cranberry Orange Glazed Pork Roast

Cranberry Orange Glazed Pork Roast


  • Author: Kimberly
  • Total Time: 2 hrs + 40 min
  • Yield: 6 - 8 1x

Description

RECOMMENDED EQUIPMENT

  • deep baking dish or roasting pan
  • aluminum foil
  • sharp knife
  • cutting board
  • kitchen brush for glazing
  • meat thermometer
  • vegetable peeler
  • small pot

Ingredients

Units Scale

PORK HAM

  • 1.8 kilogramm cured pork ham with rind
  • 2 tsp dijon mustard
  • salt & pepper

COOKING LIQUID

  • 750 milliliter vegetable stock
  • 1.5 white onions
  • 3 garlic cloves
  • 2 carrots
  • 2 bay leaves
  • 1 tbsp black pepper corns

CRANBERRY ORANGE GLAZE

  • 1 lemon
  • 1 orange
  • 200 milliliter port wine
  • 1 shallot
  • 3/4 tsp fresh ginger, grated
  • 1 tsp dijon mustard
  • 100 grams fresh cranberries
  • 200 grams redcurrant jelly
  • salt & black pepper

Instructions

  1. Take the meat out of the fridge and let it rest at room temperature for about 30 minutes to ensure even cooking later.
  2. In the meantime, prepare the glaze. You can find the recipe for the cranberry-orange sauce here, which we’ll use both as a glaze and a sauce later.
  3. Preheat the oven to 150°C/300°F (fan).
  4. Peel the onions, garlic, and carrots, then cut them into large chunks.
  5. Pour vegetable broth into a deep baking dish or roasting pan and place the meat in it, rind side down. Distribute the chopped vegetables, pepper, and bay leaves around it.
  6. Cover the dish with aluminum foil and place it in the oven for 40 minutes.
  7. Remove the dish from the oven and transfer the meat to a cutting board, placing it rind side up. You now have two options: either remove the rind completely, leaving the fat layer intact, and score the fat closely with a sharp knife without cutting into the meat. Or, leave the rind on and score it diagonally in a tight pattern, again without cutting into the meat. Return the meat to the oven uncovered and roast for an additional hour.
  8. After 30 minutes, brush the rind with the first layer of glaze. Repeat this every 10 minutes (a total of 3 times). Be sure to save some of the glaze, as it will be used as a sauce later. Once the meat reaches an internal temperature of 65°C/149°F, switch the oven to grill mode and roast the rind for about 10 minutes until it becomes perfectly crispy. The roast should now have an internal temperature of around 68-69°C/154-156°F.
  9. Remove the meat from the oven, cover it with aluminum foil, and let it rest for 10-15 minutes. During this time, the internal temperature will rise to about 72°C/162°F, and the juices will redistribute within the meat.
  10. Slice the meat against the grain into thick slices for serving as a main course or into thin slices for making sandwiches. Enjoy!
  • Passive Time: 2 hrs + 10 min
  • Cook Time: 30 min

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

40 MINUTES

EASY

OMNIVORE

INT.

688 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

How to serve
Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

How to store
Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
„Let’s make a piece of happiness“
Print
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Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons


  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 as main / 4 as starter 1x

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small pan
  • small bowl

Ingredients

Units Scale

SALAD

  • 200 grams brussels sprout
  • 150 grams red radicchio
  • 1 shallot
  • 1 tsp butter
  • 2 mandarins
  • 2 fresh figs
  • 8 bacon strips
  • 50 grams gorgonzola
  • 50 grams walnuts

CROUTONS

  • 6 slices baguette
  • 1/2 tsp chili flakes
  • 1/2 tsp cinnamon
  • 1 tbsp butter

DRESSING

  • 4 tbsp mulled wine oil
  • 12 tbsp red wine vinegar
  • 1 tsp date syrup
  • 1 tsp dijon mustard
  • salt & pepper to taste

TOPPINGS

  • fresh thyme
  • fresh chives

Instructions

PREPARATIONS

  • Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

  1. Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
  2. Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
  3. Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
  4. Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
  5. Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
  6. Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
  7. Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
  8. For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
  9. Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.